Cabbage Pie

69 0comments
  • 30

    Jun

Ingredients

  • Shredded cabbage
    : 3 cups
  • Finely chopped onion
    : 2 cups
  • Red chillies, chopped
    : 3
  • All purpose flour 
    : 4 tbsp
  • Milk 
    : 3 cups
  • Butter 
    : 1/2 cup
  • Bread crumbs
    : 1 cup
  • Boiled eggs
    : 5
  • Salt
    :

Preparation

This recipe is for my mom, who is my favorite cook. Her love, guidance, advice and life’s skills are the reason for what I am today. This is a way of saying thanks and I love you.
Cabbage Pie is one of my moms most popular dishes. I have not seen anyone making this other than her. Believe me, whoever has eaten it, has become a fan of this. Its easy, simple to make and a wholesome meal. We mostly have this for dinner as it is not only a wholesome meal but light on stomach.
And for all those weight watchers: please note that we can substitute the all-purpose flour with almond meal/almond paste and a tablespoon of roasted and powdered flax seeds. If you are going with almond paste, you can grind it with milk into a paste and add along with milk to the cabbage mixture. As we are conscious of the carbs intake, I usually go in for these combinations, which is more healthier too.

Step1

Saute the onion and chilly in 3/4th cup butter until the onion becomes translucent. Add the cabbage and salt and mix well. Keep it covered for 3 minutes.

1

Step2

Once the cabbage becomes soft and half-cooked, add flour and saute well until the cabbage has lost its raw taste. Adjust the seasoning according to your preference.

2

Step3

Stir in the milk and let it simmer for 2 minutes.

3

Step4

In a separate pan, stir the breadcrumbs in melted butter until it turns golden brown and you can smell the lovely, toasty scent

4

Step5

Layer sliced boiled eggs in a baking dish. Spread the cabbage mixture on top of the egg layer and sprinkle the breadcrumbs evenly on top.

5

Step6

Bake this in the oven at 170 degree Celsius until steam comes out – around 15 minutes. Serve, hot with tomato ketchup!!!

6Happy Cooking

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